The story
On Via Giulio Cesare Procaccini, in the heart of Milan, Procaccini offers a refined yet welcoming take on modern cuisine. The restaurant, which earned a Michelin star in 2026, is led by Executive Chef Emin Haziri, a talent from the school of Antonino Cannavacciuolo. Chef Haziri, born in 1995, brings experience from starred kitchens across Italy and Europe to his own Milanese address.
The restaurant was born from a simple idea: to bring the quality of high-level cooking into a space where everyone feels at ease. The result is a contemporary fine dining experience that is elegant but not stiff. The atmosphere is described as welcoming, with an elegance that remains informal, allowing guests to feel truly comfortable.
The interior, designed by architect Alberto Baronio with interior designer Andrea Raso, features touches of 1970s style and eclectic accents, with contrasts between glossy and matte surfaces and intriguing color combinations. A live pianist performs every evening, adding to the ambiance. The open kitchen draws the eye, and a chef’s table with a counter and stools offers a direct view of the brigade at work.
Procaccini offers a choice between four tasting menus and an à la carte menu. The approach is built on three pillars: excellent raw ingredients, contemporary technique, and authentic hospitality. Guests have praised dishes like the "martingala" of seven raw seafood selections, a risotto with oysters, and a tiramisu with three different interpretations. The pastry selection is overseen by Pastry Chef Fabrizio Di Palma, who creates desserts that play with contrasts and surprising pairings. A refined selection of raw seafood and caviar is also available.
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